Cook carrots and peas. Add to turkey in a large saucepan. Put cornstarch in a small bowl and add cold water by drops, stirring constantly, until you have a non-lumpy slurry. Put stock in a small saucepan over med/hi heat. Add cornstarch slurry, drop by drop, stirring constantly. Heat to boiling and keep stirring. When you have gravy, pour it over the meat and veggies in the large saucepan. Stir well, add salt and pepper to taste, and heat on low. Serves 4.

* You can substitute free range chicken — much easier to get and cheaper too.